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Introduction
V. N. Enujiugha
Rheological characterization of liquid and semi-solid
foods
O. Olaofe
Water behaviour and relations during processing
M. O. Oluwamukomi
Functional and nutraceutic properties of foods
T. N. Fagbemi
Quality control techniques and standards
O. F. Osundahunsi
Statistical evaluations in food processing
A. F. Eleyinmi
Nutritional considerations in food processing
J. B. Fashakin
Sanitation and waste management in the food industry
V. N. Enujiugha
Microbial requirements in fermentation processes
Y. A. Adebowale
Chemical additives and contaminants in processing of
foods
A. O. Ogunsua
Heat and mass transfer processes
B. A. Adewumi and Dr. J. A. V. Famurewa
Postharvest practices and storage conditions
I. B. Oluwalana and Mrs. O. S. Fasasi
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